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Top Rated Fish Recipes
Almost mid-summer, and the grill nuts are proliferating. But how about something unique and different besides the usual steak, hot dogs and franks? I know, some of you adventurous types have even taken to grilling lamb and pork chops. But how about a whole fish? Huh? What you say? Yes, cooking a whole fish on the grill. In Greece this is a very common procedure. It ain't that hard, kiddies. And the ingenuity and combination of flavors will leave your guests wanting for more.
Any firm-fleshed fish will do, bass, striped bass, flounder, rockfish, blue fish, monk fish, or fresh water trout. Have the fishmonger (or fish guy) clean and gut the fish, but with the head kept intact.
In terms of the grill, make sure it's well oiled. Soak a paper towel with canola or vegetable oil, then wipe the grill with it before cooking the fish. This will prevent the burning or sticking of fish to the grill. Also, while grilling, some recommend sprinkling lemon juice over the fish to keep it moist.
So guys, try grilling something out of the ordinary. Take that leap forward and expand your horizons. Become a real connoisseur of the grill. Besides, fish is brain food. Can't go wrong with that.
Grilling whole fish is a quick and easy way to get crispy skin on the outside and a flaky interior. A locking grill basket is a great way to make sure the fish stays intact and comes out perfect every time.This recipe is courtesy of Home Depot.View Recipe
Tacos have been part of Mexico's culinary heritage for more than 100 years. These folded tortillas can be stuffed with any number of fillings — with each Mexican state claiming stake to their own. Fish tacos are said to come from Baja California, Mexico's northernmost state. While the original fish taco was made with deep-fried fish, this recipe — made with sautéed fish — is a delicious and fresh version. This recipe is easily doubled, which makes it a great dish to make when entertaining a crowd.
Marinate your fish before grilling to get the most flavor out of your ingredients.This recipe is courtesy of Tori Avey.View Recipe
Blackened fish tacos have become favorites for so many and now you can find it on most menus. I love these!
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If you're craving couscous and want a new spin on your go-to recipe, try this Tunisian one that incorporates fish. You won't be disappointed.This recipe is courtesy of Ricardo Cuisine and was inspired by the fish couscous at the restaurant Dar Belhadj in Tunis.View Recipe
2 slices of Rock fish, cut into big chunks
1 cup yogurt
1 Tbsp garlic paste
1 Tbsp ginger paste
1 tsp Chili powder
1 tsp turmeric powder
1/8 tsp salt
a handful of mint leaves
a handful of cilantro leaves
2 green chilies, chopped
3 Tbsp Sindhi Biryani powder
1 1/2 tomatoes, sliced
1 1/2 cups of basmatic rice, washed and soaked
1/4 cup or less evaporated milk
2 pinches of saffron
Combine the yogurt, garlic and ginger paste, chili and turmeric powder and salt with the fish and marinate for 30 minutes.
Heat some olive oil and cook the tomatoes until soft for about 5 minutes. Then add the mint and cilantro leaves and the green chilies and cook for about 4 to 5 minutes. Remove and let it cool. Once cool blend into a fine paste and set it aside.
In a big pot bring water to boil. Add about 3 tablespoon salt. The water should taste quite salty. Then add the soaked rice and cook the rice until 70 % done.
While the rice is cooking, add some oil to a heavy bottom wok and add the sindhi biryani powder. Cook for about 3 minutes to allow the flavors to blend. The add the fish and mix to combine with the mint and cilantro paste. Turn off the heat. Make sure the seasoning is to your taste.
Now to make the biryani, scoop the basmatic rice from the boiling water with a strainer and layer it on top of the fish mixture. Spread the rice evenly. Then sprinkle some saffron on the rice.
Take some of the rice water and mix with 1/4 cup of ghee and sprinkle on the rice. You can sprinkle some fried onions, chopped coriander leaves and fresh chopped mint leaves.
Cover the wok with aluminium foil, followed by a cover. Put something heavy on the cover to seal it tight.
Cook for about 5 minutes on high then lower the heat and cook for another 4 or 5 minutes. Fish does not take too long to cook.
Serve with cucumber, onion and pineapple salad.
A popular technique in Cantonese cooking, steaming is a delicious and healthy way of preparing fish and it keeps the meat flavorful and moist. I enjoy serving this simplistic dish family-style.
Click here to see The Ultimate Chinese New Year Dinner.
Vindaloo is typically a Goan dish of meat, usually pork prepared with wine and garlic. These ingredients make up the term "vindaloo," which is a name derived from the Portuguese dish, Carne de Vinha d'Alhos (where carne means meat, vinha means wine, and alhos means garlic).
However, this dish was later modified in Mumbai by the substitution of vinegar for the wine and the addition of red Kashmiri chiles. Vindaloo is meant to be a spicy (if not the spiciest) dish that has a tang that vinegar imparts. By the way, did you know that vindaloo is often mistaken to be a dish that has potatoes in it because aloo means potatoes in Hindi?
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Fish tacos are transformed from casual taco truck fare to a sophisticated starter when they are loaded with citrus-marinated cod, a creamy avocado topping, spicy jalapeño, and sweet mangos. I’ve always thought that the best design is most often the simplest, and these fish tacos, in their stylish and vibrant lime holder, drive that point home. Refreshing gazpacho shooters made with lots of fresh herbs, green grapes, and cucumber produce a great balance to the sweet-spicy taco crunch.
During one spring break, my family and I took a cruise around the Caribbean. While we were on the ship, my grandmother mentioned again and again how tasty flying-fish sandwiches are. We thought she was crazy to believe in flying fish! True enough, when we got to Barbados, we saw some flying fish. These fish actually jump out of the water, fly for a short distance, fall back into the water, and then do it all over again. Later that day, we visited a restaurant in a little shack on the beach. Of course we ordered flying-fish sandwiches, which were crispy, flaky, light, and delicate. Obviously, we don’t have flying fish in the United States, but those memories inspired me to create my own version of the fish dish. I wanted to take the flavors of the Caribbean and incorporate them into my own tacos.
This dish is a take on a recipe my husband used to make for me when we were dating. He worked at a sports fishing landing in San Diego while he was in graduate school, so he always had access to freshly caught fish that people didn’t want or had too much of.
You can use any white, mild flavored saltwater fish — red snapper, mahimahi, sole, tilapia, and so on. I used pargo that my husband caught in Mexico.
I recommend using cotija cheese, a Mexican cheese similar to feta. If you can’t find it, you could use a mild feta instead. I also recommend using a pico de gallo.
Click here to see 15 Easy Fish Recipes for Summer.